Long Yuan
5 Papers
14 Citations
Long Yuan is an academic researcher. The author has contributed to research in topics: Chemistry & Crataegus pinnatifida. The author has an hindex of 2, co-authored 4 publications.
Chat about Author
Papers
Identification and quantification of free, esterified, glycosylated and insoluble-bound phenolic compounds in hawthorn berry fruit (Crataegus pinnatifida) and antioxidant activity evaluation
TL;DR: For the first time, characteristics of free (FPCS), soluble esterified-bound (SEBPCs), soluble glycosylated bound (SGBPCs) and insoluble-bound phenolic compounds in Chinese organic hawthorn berry (Crataegus pinnatifida) were investigated along with antioxidant activity as mentioned in this paper.
50
Evaluation of physicochemical characteristics, nutritional composition and antioxidant capacity of Chinese organic hawthorn berry (Crataegus pinnatifida)
TL;DR: Wang et al. as discussed by the authors studied the nutritional composition and antioxidant capacity of Chinese organic frozen (OFHB)/freeze-dried (OFDHB) hawthorn berries and found that OFDHB had a more desirable ratio (2.68:1) of insoluble/soluble dietary fibre which is suitable for use as a food ingredient.
31
Phenolic profiles and antioxidant activity of Crataegus pinnatifida fruit infusion and decoction and influence of in vitro gastrointestinal digestion on their digestive recovery
Xinman Lou,Xinman Lou,Xinyu Guo,Kunhua Wang,Caiyun Wu,Yu Jin,Yawen Lin,Huaide Xu,Milford A. Hanna,Long Yuan +9 more
TL;DR: Wang et al. as discussed by the authors investigated phenolics and antioxidant activity of Chinese organic hawthorn berry infusion (OHBI, brewed at 100°C for 5/10/15/30min) and decoction (OHBD, kept boiling for 5 /10/ 15/30 min) and their digestive fate was further assessed by in vitro gastrointestinal model.
18
Effect of high-pressure processing on the bioaccessibility of phenolic compounds from cloudy hawthorn berry (Crataegus pinnatifida) juice
Xinman Lou,Juanjuan Xiong,Huaixiang Tian,Haiyan Yu,Chen Chen,Juan Huang,Haibin Yuan,Milford A. Hanna,Long Yuan,Huaide Xu +9 more
TL;DR: In this paper , the impact of high pressure (HPP, 300/600 MPa for 2 and 6 min) and thermal processing on phenolic profiles from cloudy hawthorn berry juice (CHBJ) as well as their potential bioaccessibility during in vitro digestion were investigated.
15
High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: Impact on microbial shelf-life, enzyme activity and quality-related attributes.
Huaide Xu,Xinman Lou,Yu Jin,baze university,Huaixiang Tian,Yu Haiyan,Chen Chen,Milford A. Hanna,Yawen Lin,Long Yuan,Jun Wang,Huaide Xu +11 more
TL;DR: In this paper, the effect of high pressure (HPP, 300/600 MPa for 2 and 6 min) and thermal processing (TP, 65 °C/30 min) on microbial shelf-life, enzyme-activity and quality-attributes of cloudy hawthorn berry juice (CHBJ) after processing and during storage (4 °C).
14